lautnusantara.com Parrotfish (Scaridae) meat has a high protein content and relatively low fat content, making it a potential source of nutritious seafood. However, like other fresh fish, parrotfish meat quality is highly susceptible to deterioration due to microbiological activity and biochemical reactions after death. Cold storage is a common method used to slow this deterioration. Therefore, understanding changes in parrotfish meat quality during cold storage is crucial to ensure product safety and quality.

Cold Storage Methods

Cold storage is generally carried out at temperatures between 0 and 4°C using ice or a refrigerator. At this temperature, the activity of spoilage microorganisms and endogenous fish enzymes can be suppressed, although not completely stopped. Storage duration and sanitation conditions significantly influence the rate of deterioration of fish meat quality.

Changes in Physical Quality

During cold storage, parrotfish meat undergoes changes in texture, color, and odor. The texture of the meat tends to become softer due to the degradation of structural proteins by proteolytic enzymes. The color of the meat may fade, while the fishy odor increases due to the formation of volatile compounds resulting from protein and fat degradation.

Chemical Quality Changes

Chemical changes during cold storage are characterized by increased Total Volatile Base Nitrogen (TVB-N) and Trimethylamine (TMA) values, as well as a decrease in meat pH. Lipid oxidation can also occur despite the relatively low fat content of parrotfish, contributing to the formation of rancid odors and decreased flavor.

Microbiological Quality Changes

The total microbial count (Total Plate Count/TPC) in parrotfish meat increases with the duration of cold storage. Psychrotrophic bacteria become dominant at low temperatures and play a significant role in the spoilage process. If the TPC exceeds the safe limit, the fish meat is unfit for consumption.

Impact on Consumer Acceptability

Physical, chemical, and microbiological quality decline directly affects the sensory properties of parrotfish meat. Organoleptic scores such as taste, aroma, and texture will decrease with increasing storage time, limiting the product's shelf life.

Cold storage is effective in slowing the quality decline of parrotfish meat, but it cannot completely stop the spoilage process. During cold storage, interrelated physical, chemical, and microbiological changes occur. Therefore, consistent application of cold temperatures, good post-harvest handling, and limiting storage time are essential to maintain the quality and safety of parrotfish meat.

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